Jul 10, 2011

A super moist zucchini bread loaded with chocolate chips in every bite. I used a whole wheat blend and lots of apple sauce and the results were moist and delicious.

It took a few tries to get this one perfect, but it was so worth it in the end. Everyone loved this from my one year old to my husband who couldn't get enough of it. Give this a try, I'm sure you'll agree, a perfect way to get your kids to eat zucchini!

220 comments
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We have so many zucchinis right now and I have been looking for a good way to use them up before they spoil. This looks like the ticket! I think I'll make an extra batch into muffins for my daughter to have for snack at summer school. Thanks!

Thank you! Thank you! I was just searching for a low fat recipe for zucchini bread. I was going to use the one from Eat Better America (which still looks good), but this is more fitting for us. :) Thanks!

Hi Gina,Could you tell me how I could make apple sauce on my own? I have a lot of apples and would prefer to use those than go out and buy applesauce. Could I just peel, slice, and cook them in water?Thanks!

I love your website but everytime I try to print off a recipe I get everything, all the pictures, all the comments, etc, when I just want the recipe. Is this an operator error or how do I go about just getting the recipe. By the way, I'm getting ready to get the ingredients to try this bread. Looks yummy and I think the grandkids will eat it.

Shira, I make my own applesauce quite a bit...in the crockpot! Peel, dice, and throw in the crockpot. Add a little water or apple juice. Cook until soft and mash with a potato masher or I suppose you could put it in the blender. We like ours a little chunky so the masher works great. I have also added cinnamon or pumpkin pie spice.

So unusual that I have all the ingredients already in the house when one of your recipes posts. But I did and I just baked this up. It is really delish. Moist and just sweet enough.So glad to get those chocolate chips used up before I ate them all straight from the bag.

I made this today, and it was TO moist, the bottom refused to bake, and I had it in the oven OVER an hour :(I think next time I will omitt the applesauce and add a banana or two to punch up the flavor a bit.LOVED all the choclate in it.... :)

Did you know you can substitute cucumber for the zucchini? I have done this many times in zucchini bread recipes and I have had a ton of compliments on the cucumber bread. It may sound weird using cucumbers but like zucchini they are very bland tasting so they take on the flavors of the other ingredients. The only difference is that you don't include the peel so there is no green in your bread. Just peel the cucumbers and shred!

I made this last night using 3 small tins. Like everyone else, I had lots of zucchinis from the garden. It came out wonderful. My friend convinced me to throw in more chocolate chips - and it was too many. Also, I think I will cook it on a higher temperature. It could just be my super ancient stove, but I will try 350 next time.

To the people who post comments - I get a lot out of reading those as well. Thank you!

Would it be okay to use all white flour rather than wheat flour if I don't have any on hand? Or would this mess up the recipe? I absolutely have LOVED trying out your recipes.... everyone has been DELICIOUS!

Gina,I made this last night. It came out AWESOME!!!!This will be the only zucchini bread I make from now on. I did have to bake for closer to an hour. This came out so moist! Thanks for all your recipes1Diane

LOVE THIS!!! Just came out of the oven an hour ago, made it exactly per your recipe. Super moist but not too moist! Baked it 45 minutes but I'm at a high altitude. The chocolate chips were the PERFECT amount. I bet brown sugar splenda would be great too. I'm going to make it again to use up the rest of the zucchini and then freeze the loaf. Thank you!

It's in the oven, can't wait to try it!! This is my third recipe from your site, love everything!! Bought everything for the brocolli pasta too, that's for dinner tomorrow night!! Thank you for helping me be successful with WW! :)

Baked this tonight, and it was the first time that I've baked anything from scratch, much less zucchini bread. (I think my husband was a little nervous!) It came out GREAT. Absolutely amazing. The chocolate chips were just enough sweetness. Baked it for 55 minutes, and mine still came out a little underdone, but I think that extra moistness just added to the feeling that it was a treat. I can't wait to make it again, and try my own variations! THANK YOU!

I made this and it was wonderful! People couldn't believe that it was low fat and a lighter version. I bet this would be great with cinnamon and no choco chips as well. I am loving this site and love the fact that photos are included with every recipe. Thanks Gina!!!!

These were delicious! I was craving them since you posted the recipe. I didn't even care that it was 100 degrees here and I would have to turn on the oven. I had to bake them a little longer than you said but they came out super moist and there was just the right amount of chocolate chips to make me think these weren't as healthy as they really are. Thanks for another great recipe!

Love zucchini bread! I would mix it up a bit though and add some shredded carrots to the mix. This base bread recipe reminds me a lot of my own banana bread recipe I posted :) You really can't go wrong with a loaf like this!

Made this tonight, but I am sorry to say that did not meet my expectations...the recipe asked for too much zucchini - the bread smelled like zucchini and the moisture seemed to settle at the bottom. I would love to see a new and improved version of this. No one wanted to eat it so we ended up throwing it away :( My family said it tasted like a chocolate covered zucchini.

Yes, again I am lucky girl since my dear friend Gina brought this to the beach for a tasty treat!!! Sure beats cut up fruit in tupperware haha (though I really like that too) but really this was a fantastic gift for 6 hungry girls!!

Thanks again Gina for another fab recipe! to the person asking about butter substitute. Use country crock instead of butter. I am lactose intolerant and I am totally okay with it. to the two people who didn't like it. When you shredded the zucchini, did you let it rest in a colander over a bowl for a few minutes to let some of the excess water escape? I had about half a cup to almost a whole cup of water that seeped out after shredding. I was never good in the kitchen till I started trying Gina's recipe's. They have helped build my confidence. Letting the water drip out of the zucc just seemed logical as it was so insanely moist!Thanks Gina, as always!Kat Creamer

When do you add the brown sugar? It's not part of the instructions. I'm wondering if that's why skinnytaste thought it tasted like grass. Also, if you want to make this into muffins instead of bread, how long should they bake for?

Just made this - my first of your recipes. It was delicious. It was a hit with three of my four kids which is a winner in my house. Prefect way to give the kids a treat in their lunchbox and perfect for me on Weight Watchers. Looking forward to exploring your site and trying many more recipes. Thank you!

Thank you for this recipe! I have made 2 loaves already. I use brown sugar Splenda, add 1 mashed banana to the wet ingredients, use semi-sweet chocolate chips, and bake for total 40-41 mins instead of 45. Comes out moist and not overly sweet. Great for anytime eating. I do not tightly pack the zucchini when measuring it. I suspect that's where the excess moisture problems occur for those who mentioned it. I will add cinnamon and shredded carrot next time to change it up. Thanks for the suggestions fellow readers! I give this one 4 stars out of 5! I only short it one star for not being absolutely calorie free! Teehee! Tnx again!

Gina....I went to Trader Joe's and bought some of their gluten free flour...it really came out amazing...made it again last night for my friend and he continues to rave that it is one of the BEST gluten free "treats" he has ever tasted...said there was NO way to tell that it was gluten free...I HIGHLY recommend this recipe...whether you make it gluten free or not...ALSO.....last night made him the Pineapple fried rice with shrimp..PERFECT for those gluten free people...tonight I am making the chicken enchiladas for a bunch of friends...they LOVE my cooking now...thanks to YOU>>>

This is one of the best zucchini breads I have ever made. The first time was a bit drier than the second. I made a few small changes. I used half of the wheat flour (because I ran out!) and doubled the regular flour. In addition, I added a tsp. of cinnamon because I missed this flavor from other times that I baked zucchini bread. The finished product was great! Thanks for providing so many wonderul recipes.

Just pulled my first loaf out of the oven. I've never worked with zucchini before, and I (oops!) grated it instead of shredded, so I think I may have had a little more moisture than normal, but I just baked it the full 55 minutes, and it looks and smells delicious! Even my three-year-old is excited to help with the "cucumber chocolate" bread he helped make! =)

This recipe is perfect...I have made it twice already! My cook time was definitely closer to 55 minutes and I think adding the chocolate chips to the dry mixture (before adding the wet ingredients) is a great way to keep them from sinking to the bottom of the bread. Thank you again for the recipe!!

I LOVE this bread! It was so easy to make and it's relatively healthy. My husband enjoys and even though my son refused to try it when he got home from school, by the time he finished dinner he reconsidered - he ate it for breakfast today too! A big win! Thanks for sharing this recipe! :-)

Oh my... !!! GINA, you are amazing!! My husband said, "Wow, these don't taste like they'd be healthy at all!" I made these into muffins using all white-whole-wheat flour, and they are so good! Mine only needed to bake for 31 minutes that way. The best 3 PTS I've eaten in quite a while :)

Making these now in muffin cups b/c I do not trust myself around bread or anything with chocolate! I was told to bake for only 25% of the time though when changing bread recipes to muffin recipes.. we'll see how it works!!

OH my goodness! I found this through a Google search on my iPod, and made 2 loaves.... then while they were baking I made TWO MORE! This is the best zucchini bread EVER. I have 9 more zukes to use for something... maybe more of this! lol :)

Just made this and it came out really great! Made a few modifications to make it even healthier. Substituted the brown sugar with coconut sugar (can be found in most health food stores, it is so low in the glycemic index that diabetics can have it), and I also substituted the butter with equal amount of extra virgin coconut oil. I added 1 tsp of cinnamon as well. Baking time at 325 degrees was 1 hour. I recommend trying out these substitutions!

Gina, I know you have heard this a lot but this is a really delicious bread! I made mine into muffins, decreased the brown sugar by 1/2, and replaced it with Splenda brown sugar. They took about 35 minutes to bake completely, but the wait was so worth it! Mildly sweet, moist, and studded with just the right amount of chocolate chips. I'm looking forward to trying more of your recipes!

I just made this and it's amazing! I think next time I'll make mini muffins so the kids can take them in their lunchboxes. Thank you for this and for all of your awesome recipes! This is my favorite site!

I don't know if anyone else mentioned this in the comments (I didn't read through them all) but in the directions you forgot to add the part about mixing the brown sugar in. It's in the ingredient list, but not the directions. I made this last night and totally forgot to add the sugar... how silly am I. Guess I'll have to try again.

Hi There! I just tired this today, I think I did something wrong, my bread didn't rise at all! was it supposed to be 1tsp and 1/8 tsp of baking soda OR just 1/8? I think maybe I read that to mean just 1/8.

Just came out of the oven and it is very Yummy! Gave it to my kids off the bus and they ate it up...I did add a few more choc chips than the recipe called for. Wanted to know if the cooking time is the same if you make as muffins?

i plan to make these but would like to make with jarred baby food instead of the applesauce and zucchini. i have a apple, zucchini cinammon baby food that my little one loved and this way she wouldnt know it was in there because its pureed.

how would you adjust the applesauce/zucchini measurements for that? i was thinking 2c of the puree instead of 1 1/2c zucchini and 1c applesauce?

This was amazing!! So moist - I loved it! I just discovered your blog a couple weeks ago. This is the 3rd recipe I try and they've all been a success. I only recently started to cook and those recipes are really easy to follow! Thanks so much - I'm already spreading the word about your blog to my friends and family!

I made this recipe as muffins the other night, they are amazing! I told the kids they were chocolate chip muffins because I knew they would make a face at the zucchini part. They love them. They are so sweet, and I know they are healthy. Thanks for your site, I will be visiting often for recipes.

This is definitely a keeper!! I added cinnamon and nutmeg and used butterscotch chips instead of chocolate!! Yumm-O!! I love your site and your recipes and thank you SOOO much for including the nutrition facts and points values, makes my life so much easier!!

I love this recipe! I have it pinned on my "tried and true recipes" board on Pinterest so I have quick access to it. I omitted the chocolate chips, to lower the calorie count, and added 2 shredded carrots, and made muffins instead of the loaves. Love these for a snack, and so does my 18 month old picky eater! Thanks for always sharing wonderful, healthy recipes!

I made this w/the help of my boyfriend's daughter. We had 2 loaves. I took some home to my parents and my mom said this is so much better than my zucchini bread. My mom wants me to make it again. Also, the daughter just kept eating it! Needless to say the bread did not last long!

Just made this with the zucchini from my garden. AMAZING. I doubled the recipe and made a loaf of bread and muffins. They all turned out perfect.Super moist, not too sweet, and absolutely delicious. I am very impressed with many of your desserts. So far my favorite is the Strawberry Cheesecake. Yum!

I am super excited to try this recipe, it sounds delicious. While I was trying to figure out the calories for petite loafs it wasnt adding up correctly. I would like to make those instead of the muffins. I thought they would be a little more filling for breakfast for my firefighter boyfriend. Can you help me see if I am doing something wrong or if there needs to be an adjustment. The total calories for the batch differs from the muffin info you listed verses the loaf. Is this correct? TIA:)

I am completely smitten. This healthy version is way better than all other zucchini bread I have tasted! All the kiddos (even the picky eater visiting for a play date) loved it. Thank you so much for spending time, and having the talent, to make such lovely food that tastes good and and is good for us too! Your recipes have replaced the Betty Crocker bible in our house.

I didn't have apple sauce in the house, but had everything else for this. So I searched for regular-fat recipes for this kind of bread. Holy moly. Some of them called for a 1/2 cup of oil in one loaf! Needless to say, I just decided to make the trip out for apple sauce since I know this bread is yummy (made it last July) and why make one with all the extra fat?! Thank you, Gina. My whole family enjoys this bread!

I made this today and loved it! My kids can't get enough of it. I followed the recipe as is, and then I decided to add 1 tsp. of cinnamon. I baked it for 45 minutes...perfect! Thank you for sharing this great recipe.

Thank you Gina! This is a GREAT recipe, and sooo healthy. I made one plain, and added 2T cocoa powder to the other one for a chocolate one. YUMMY! I had a Cooking Light recipe as my standby, and that has been replaced with yours! Thank you!!!!

Just made this and it is delicious. The sugar is in the directions with the dry ingredients. It says sugar instead of brown sugar, so I had a little confusion too. Other than that, it was perfect. Cooked the full 55 min. I don't peel or seed my zucchinis as I don't think it was necessary. SO yummy.

This came out great! Can't believe it's only 2tbs of butter! I made 2 (since zucchini is plentiful right now in my garden) and the one in silicon pan came out fine, but the other one in metal pan got stuck. Next time may use a quick oil spray first.I seriously stopped going to other websites for recipe ideas since I can get so many great ones here.. And most importantly, made the healthy way!

I've got a loaf in the oven right now. Second one I've made in the last few days - this just is NOT lasting in our house. LOL

I added a bit of cinnamon to the previous loaf, and it really didn't "do it" for me so I've left it out this time.

This has made a nice addition to our breakfast menu. We heat up a slice for about 30 seconds in the microwave and spread just a touch of Brummel & Brown on it. Served with a nice bowl of fruit and a hard boiled egg, it really starts the day off nicely.

I replaced the applesauce with canned pumpkin and the chocolate chips with butterscotch chips. To die for!! Even my mother-in-law loved them and she usually doesn't think much of my "skinny" recipes (she's a sugar fiend).

I made this recipe tonight. I picked up some zucchini from a market over the weekend and couldn't wait to make bread with them. One zucchini made 3 loaves. This recipe is SO good! My husband already had 2 slices! I've tried several of your recipes (eggplant last night!) and they are all now favorites in my home. Thanks for sharing!

I just made this for myself and my daughter (who is 15 months old) -- We both love it!

Our family is on a budget, so I made a few modifications, based on what we have on hand. I halved the chocolate chips, used canola oil in place of melted better, and used cinnamon applesauce in place of original. Delicious! Thanks, Gina!

Fantastic recipe! I followed it to a tee and made a fabulous zucchini bread that my husband and two year old loved! I loved that it had no oil, minimal sugar and didn't taste healthy, but was! Thank YOU!

Gina, I was looking to make this today.i had a question about the flour. I saw a lot of questions regarding the flour.i did not see an answer for this one. Can we use whole wheat pastry instead of regular whole wheat. Thank you.

Hi Gina, I made this tonight and it had too much moisture. I was really surprised because I make a lot of your recipes and they always come out perfect. I grated the zucchini in my food processor and I'm thinking that maybe that's where I went wrong. For a medium sized zucchini, how much would you say you use? I used all but about 2 inches of 1 medium zucchini and that was loosely 1 and 1/2 cups in my measuring cup. Advice? How did you shred your zucchini?

Ok, made this 2 times with a few changes based on what I had on hand in the kitchen. First time I made a single batch with some homemade applesauce. The applesauce was not really that "juicy". I also substituted mini chocolate chips instead of the regular sized ones. It turned out delicious! Then I made a double batch and this time I used 1 can of crushed pineapple instead of the applesauce. I did drain just a bit of the juice off though. I used the mini chips again. This time it came out even better. The crushed pineapple was great in the recipe! Gina, I absolutely love your site and use many of your recipes. They are thoughtfully prepared, beautifully photographed and easy to execute. I actually just made a variation on this recipe with spinach and corn. I will let you know how it turns out. Thanks for you efforts to help the rest of us!

My mom and I bought 10 pounds (yes TEN POUNDS) of zucchini at the farmers market and this was the first site I went to for recipes to use it up! This was the first time we've ever tried zucchini bread and it was so delicious. My mom was actually disappointed she couldn't taste the zucchini more (I explained it's not really supposed to taste like zucchini). Only thing we did different was squeeze dry the zucchini, so I had to add a tbsp or so of water to the batter. So moist and yummy! Thanks for the recipe!

Gina- Another great recipe! I made 2 mini loaves and muffins. I made this and took to work- received compliments from my co-workers. Love baking with zucchini. I have a great chocolate chip, coconut, walnuts and zucchini cookie that I bake for the holidays. I've been asked to sell them cause they are delicious. Approved by a toddler, teenagers and adults :)

I just made these but I did not shred the zucchini enough! They came out...with too many chunks! It was not very good. So, batch #2 is in the oven and this time I pureed the zucchini in the blender first. They smell delicious!

I was so excited to try this receipe! Unfortunately, i was very disappointed. Did not taste that good. My husband was kind and said that he "tried to like it". I threw two loaves in the trash. Perhaps because i just used unbleached flour and not whole wheat. My kids did not like it either. I have enjoyed some of your other receipes.:(

I made these last night as mimi muffins (less messy for my kids to eat), and they turned out great. I added to the recipe some wheat grem and groung flax seed. This recipe will be addad to my weekly muffin rotation. lol Thank you so much for sharing, and I can't wait to try some more of you recipes this week for dinner!